Steak oriental
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Diagonally cut carrot |
| Slices | ||
| 1 | cup | Diagonally cut celery |
| Slices | ||
| 1 | clove | Garlic, minced |
| 2 | tablespoons | Oil |
| 1 | pounds | Beef round steak,cut into |
| Thin strips | ||
| 1 | can | (8 oz) sliced water |
| Chestnuts, drained | ||
| 3 | tablespoons | Soy sauce |
| ½ | pounds | Velveeta Pasteurized |
| Process Cheese Spread,cubed | ||
| Hot Cooked Rice | ||
Directions
In a large skillet,stir fry carrots,celery and garlic in oil for 4 to 5 minutes or until crisp tender.Add steak.Cook 3 to 4 minutes,stirring constantly,until steak is tender;drain.Reduce heat to low.Add water chestnuts,soy sauce and process cheese spread;stir until cheese is melted.Serve over cooked rice.Makes 4 to 6 servings.